Spicy Lentil Kalamata Spread

Equally great as a dip when it’s freshly made and warm, and as a spread for sandwiches when it’s cold. 


– 1/2 C of brown or green lentils – 2 1/2 C of water – 1 bay leaf – 1/2 tsp of coriander seeds crushed – 1 1/2 tsp of olive oil – 1/2 C of diced onion – 1 garlic clove pressed – 1/4 tsp of red pepper flakes  – 1/4 tsp of cumin – 1/4 C of Kalamata olives, chopped very finely – Sea salt, to taste

Bring the lentils, water, bay leaf and coriander seeds to a boil. Turn down the heat to medium and cook for 25-30 minutes until lentils are tender. Remove bay leaf and drain the lentils in a fine mesh strainer, reserving 2-3 tbsp of the cooking water.

While the lentils are cooking, heat the olive oil in a medium skillet over medium heat. Once hot, add the onions and cook until they are soft and translucent, about 3-5 minutes. Add garlic and red pepper flakes and cook and stir for an additional minute. Transfer to a food processor.

Place the cooked lentils, 2 tbsp of cooking liquid and cumin in the food processor and blend until completely smooth, adding the final tbsp of cooking liquid if needed. (It will thicken considerably once it's been refrigerated). Remove the blade, add chopped olives and mix well. Refrigerate a couple hours before serving.